Chunky Crab Potato Chowder

Ingredients:

2 Tablespoons butter
1 onion chopped (I like my onion chopped small)
3/4 cup chopped celery
1 garlic clove minced
1 lb of red potatoes, chopped into one inch cubed squares
3 Tablespoons all-purpose flour
2 1/2 cups skim milk
2 teaspoons chopped fresh thyme
1/2 tsp of black pepper
1/4 teaspoon nutmeg
1 (14 3/4-ounce) can cream-style corn
1 (14-ounce) can fat-free, less-sodium chicken broth
8 ounces lump crabmeat
3 tablespoons chopped fresh parsley
1 teaspoon of salt


Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. 

Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. 

Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. 

Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. 

Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.